Blackcurrant ice lollies

Place the blackcurrants, sugar, lemon zest and juice in a pan with 50ml water. Heat gently, stirring until the sugar dissolves, then bring to the boil. Simmer gently for 5 minutes, then cool.

Purée the mixture in a blender or using a stick blender in a tall jug. Stir in 225ml chilled water. Pour the mix into 6 x approx. 95ml lolly moulds and freeze for at least 4 hours or overnight, until solid.